This Gluten-Free Dairy-Free Key Lime Pie with a simple spiced crust is a summertime dessert favorite! It's extra creamy and perfectly sweetened with the right amount of tart.

If you love citrus desserts like these Keto Lemon Bars and this Glazed Lemon Poppyseed Bundt Cake, you will LOVE this Dairy-Free Key Lime Pie!

It's easy to make and has a creamy custard filling with a simple graham cracker style crust and a perfect sweet/tart ratio!

Key limes are a bit smaller and pack more of a punch than regular lime juice and are the star ingredient. However, key limes can be harder to find so this recipe will work with any limes you can find!

Jump to:

• Frequently asked questions
• Ingredients
• The sweetener
• Dairy-free
• Crust instructions
• Filling instructions
• How to serve
• Storage
• 💭 Top tips
• Looking for more citrus desserts?
• 📖 Recipe
• 💬 Comments

Frequently asked questions

Ingredients

Here are the simple filling ingredients:

• Lime Juice & Zest - Please use real limes, not the reconstituted stuff for best taste!
• Powdered Sugar - Use a low-carb powdered sweetener for a keto key lime pie.
• Eggs- Thickener and for texture.
• Coconut Cream - Makes it rich and creamy. If you're not dairy-free, feel free to use heavy whipping cream. To make coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream.
• Coconut Flour - Thickener.
• Pure Vanilla - If you can, try to use pure vanilla and not the imitation variety.

And here are the simple gluten-free graham cracker style crust ingredients:

• Almond Flour - Base of recipe, low-carb and gluten-free flour.
• Butter or Non-Dairy Butter - Binds the crust, and adds flavor.
• Sea Salt - Enhances the taste.
• Powdered Sweetener - Use a sugar-free sweetener for a low-carb key lime pie.
• Ground Cinnamon - For a classic graham cracker flavor.

The sweetener

If you are only dairy-free, feel free to use regular powdered sugar in both the crust and filling.

Keto Sweetener:

• For the crust, I use an erythritol-based keto powdered sweetener. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft and won't have the crunch we are looking for
• For the filling, any keto powdered sweetener should work. I usually use Powdered Monk Fruit Erythritol Blend since that's what I use for the crust. Powdered Monk Fruit Allulose is also a good option because it leaves absolutely no aftertaste and dissolves beautifully. Just know that if you use a monk fruit/allulose sweetener it may take a bit longer to cook.

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Dairy-free

To make a dairy-free key lime pie, you can't simply sub the condensed milk with coconut cream because you will be left with a soupy mess!

While this recipe does use coconut cream to make it smooth and creamy, it actually relies on eggs and a small amount of coconut flour to firm up.

💭Tip: For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or leave an aftertaste.

Crust instructions

Here are the instructions to make a simple gluten-free graham cracker style crust made with almond flour:

Step #1: Preheat the oven to 350 degrees.

Step #2: Whisk together the dry ingredients.

This includes almond flour, cinnamon, powdered sweetener, and salt.

Step #3: Stir some melted butter into the dry ingredients and press into a lightly greased pie pan.

The mixture will be crumbly, however, if it's too crumbly to stick together, add more butter as needed.

Step #4: Bake 10 to 12 minutes or until the crust is firm and golden.

Filling instructions

Step #1: Add freshly squeezed lime juice, lime zest, powdered sweetener, and coconut cream to a blender or food processor - starting with the lowest amount of lime juice and sweetener.

Step #2: Blend and taste. Limes can vary a lot, so taste the filling and add more lime juice and sweetener as needed.

Step #3: Once you have the tartness and sweetener how you like, add the coconut flour, eggs, and egg yolk then mix well.

Step #4: Pour the filling into the cooled crust.

Bake at 350 degrees for around 15 to 20 minutes, or until the edges are set and the center is still slightly wobbly.

💭Tip: Custards crack from overbaking. When baking this dairy-free pie, you'll want to pull it out of the oven while the center is still slightly wobbly. It will finish setting as it cools.

How to serve

Allow to cool to room temperature, then place in the refrigerator to finish setting up. This will take approximately an hour.

For best results, serve within 24 hours.

If you slightly over-bake your pie and there are a few cracks (like me!), just cover it with some Dairy-Free Coconut Whipped Cream and enjoy!!

Storage

• Store: Keep leftovers covered in the fridge for 1-2 days.
• Freeze: To freeze the dairy-free pie, divide it into slices, wrap tightly, and freeze for up to 1 month.

💭 Top tips

• Start with the lower amounts of sweetener and lime juice then taste the pie and add more as needed. Lime juice can vary a lot in taste, so tasting and adding more as you go will ensure the perfect sweet/tart ratio every time.
• While not required, I highly recommend blending in a food processor or blender. This will ensure a creamy pie that cooks evenly.
• Please, please use fresh limes and not the reconstituted stuff, it's just not the same!
• For keto, simply replace the powdered sugar with a keto powdered sweetener. For the crust, use an erythritol-based keto powdered sweetener. I use an erythritol-based sweetener because otherwise, the crust will turn out too soft and won't have the crunch we are looking for. For the filling, any keto powdered sweetener should work. I usually use Powdered Monk Fruit Erythritol Blend since that's what I use for the crust. Powdered Monk Fruit Allulose is also a good option because it leaves absolutely no aftertaste and dissolves beautifully. Just know that if you use a monk fruit/allulose sweetener it may take a bit longer to cook.
• For the coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours then scoop out the coagulated cream. I only recommend Thai Kitchen, Sprouts, and Native Forest brands because other brands may not separate well or have a funny aftertaste.

Looking for more citrus desserts?

• Sugar-Free Lemon Bars
• Lemon Poppyseed Energy Bites
• Glazed Lemon Poppyseed Muffins

You might also like this Keto Instant Pot Key Lime Cheesecake from Beauty And The Foodie or this Keto Key Lime Pie Martini from My Life Cookbook!

If you’ve tried this Dairy-Free Key Lime Pie or any other recipe on the blog please let me know in the comments below!

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📖 Recipe